Reindeer meatballs
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Category
Game meat
Cuisine
Nordic
Author:
Johan Löfström
Servings
2-4
Cooking
30 minutes
The pancetta in the reindeer meatballs makes them extra juicy and balances the flavour between northern game and Italian in an exciting way. The recipe was developed by one of our members in our Facebook group Viltköttsälskare, Hans Lundberg.
Ingredients
-
500g reindeer minced meat - also goes well with other game minced meat
-
50g pancetta
-
1/2 yellow onion
-
Salt and pepper
Instructions
- Place the minced meat in a bowl. Grind the pancetta and onion and put it in the bowl together with the mince. Alternatively, you can grate the onion and finely chop the pancetta. Work it all together into a smooth batter. Add salt and pepper as you mix. Form appropriately sized meatballs and place on a plate. Brown the meatballs on high heat in a pan to get a nice crispy surface. If you want slightly juicier meatballs, then use a lid and fry on low heat.
- Serve with stomp of almond potatoes with Västerbotten cheese and cream. Feel free to add rowan berry jelly and quick-pickled carrots/white cabbage. Make the sauce seasoned with black trumpet mushrooms, crushed juniper berries and a little thyme. Salt and pepper of course.
Comments (1)
Lär mig laga vilt